Aloo Hara Channa Gravy

Fresh Hara Channa in it’s pod

What could be more appeasing to your palate than eating fresh hara channa that is in season. Aloo, a quintessential vegetable in every household is another all time favorite for the mass. To add more interest, how about a combination of aloo and hara channa cooked in an aromatic gravy that is not only nutritious but delicious? Today that’s exactly what was cooking in my kitchen this afternoon. Just a few simple ingredients and you are all set to prepare this dish. The aroma from the spices filled the air and even when my family was not hungry, none of us could hold on any further.

Recipe:
4 - 5 aloo boiled, diced
1 large onion
2 - 3 cloves
1 small cinnamon stick
1 tbsp tomato paste
1 - 2 bay leaf
2 tsp rye
1 tbsp of oil
1 tbsp of masala or per taste
Salt to taste

Grind together onion, tomato puree, cloves with little water. Heat oil in a pan, add rye until it splutters. Then add cinnamon stick, bay leaf and let the aroma infuse in the oil. Now add the ground paste and saute until oil separates on the sides/raw smell is no longer sensed. Now add the spices and mix well, then some water to make it a gravy and add the hara channa. Let it cook with a lid on it. Add salt, then the cut aloo. Bring it to a boil. Garnish with fresh dhania. Serve with hot Paratha or Roti or Naan bread or Tortillas or even with some rice.

Aloo Hara Channa Gravy